Easy One Pot Rice & Peas Recipe
A quick and simple vegan rice recipe that everyone will love. It modern take on a classic dish that is perfect for a busy weeknight. All made using Aldi ingredients only!
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Servings: 4 Servings
Ingredients
- 2 tablespoons (2 tablespoons) olive oil
- 1 (1) onion, finely chopped
- 2 cloves (2 cloves) garlic, minced
- ½ - 1 (½ - 1) red chilli, sliced (adjust according to spice tolerance)
- ½ teaspoon (½ teaspoon) Cajun spice
- 1 teaspoon (1 teaspoon) chicken seasoning
- 1- inch (1- inch) piece ginger, grated
- 4 (4) sprigs thyme, leaves picked
- 400 g (2 ⅐ cups) tin red kidney beans, drained and rinsed
- 1 (1) vegetable stock cube dissolved in 100ml boiling water
- 400 ml (1 ⅗ cups) tin light coconut milk
- 200 g (1 cups) basmati rice, rinsed until the water runs clear
- 3 (3) green onions, sliced
Instructions
- Heat the olive oil in a cast-iron casserole pan (or regular saucepan) over medium heat. Once the olive oil is hot (it will shimmer) add in the onion, garlic, and ginger. Saute until softened and fragrant. Stir in the red chili.
- Add in the thyme leaves, Cajun spice and chicken seasoning. Stir well to coat the onions in the spices. Pour in the coconut milk and vegetable stock. Bring to a boil and stir in the rinsed rice and rinsed kidney beans.
- Return to a boil. Turn down to a simmer and continue to cook covered for about 20 minutes, until the rice is tender and the liquid has been absorbed.
- Leave to stand for 10 minutes before fluffing with a fork. Scatter with the sliced green onions and serve.
Nutrition
Calories: 595kcal | Carbohydrates: 72g | Protein: 15g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 23mg | Potassium: 821mg | Fiber: 9g | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 32mg | Calcium: 88mg | Iron: 7mg
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